Instructions: Peel and halve pineapple remove core cut pineapple into 2 cm chunks.

Grind cardamom seeds coriander seeds cumin seeds and cloves in mortar and pestle.

Heat oil in a pan add spring onions ginger candlenuts and spice mixture and prawns stir fry over low heat for 3 minutes.

Add water sambal oelek mint and pineapple bring to the boil.

Reduce heat to low simmer covered for 10 minutes or until pineapple is tender but still holding its shape.

Note. If pineapple is a little tart add 12 teaspoons of sugar. A 450 g can of drained pineapple pieces can be used instead of fresh pineapple if preferred or if fresh is unavailable

Serves 4

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